Sesame Free Fig & Mushroom Salad with Apple Cider Vinaigrette
This salad is the kind of dish that makes people stop mid-bite and ask what's in it — earthy sautéed mushrooms, jammy fresh figs, and peppery arugula all pulled together by a golden, honey-kissed apple cider vinaigrette. The dressing gets its warm complexity from turmeric and ginger, which also give it a gorgeous amber hue that coats every leaf beautifully. Searing the mushrooms in batches is the secret move here — it builds that deep, caramelized crust that makes them taste almost meaty, especially with the garlic and fresh thyme finishing them off in the pan. The figs bring a soft sweetness that plays perfectly against the sharpness of the arugula and the tang of the vinegar. Many store-bought dressings and restaurant salads sneak in tahini or sesame oil for depth, but this vinaigrette achieves that same richness entirely through olive oil and spice — no hidden sesame anywhere in the ingredient list. It comes together with straightforward pantry staples and fresh produce, making it an impressive but genuinely approachable recipe for any night of the week. Serve it immediately while the mushrooms are still warm for the best contrast of textures and temperatures.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For the mushrooms
- 2 tbsp extra-virgin olive oil
- 1 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and torn or sliced
- 3 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- 1 tsp fresh thyme leaves
For the salad
- 5 oz baby arugula
- 8 fresh figs, stemmed and quartered
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, ginger, and 1/4 tsp salt until the honey dissolves. Slowly drizzle in 3 tbsp olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened. Set aside.
- 2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown.
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